食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 318 - 327

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036990

研究报告

超高压及热处理后不同果块竹笋软罐头质地差异的研究

  • 陈丹 ,
  • 郑炯 ,
  • 张甫生 ,
  • 董丽 ,
  • 胡小松 ,
  • 李周 ,
  • 胡祚
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(中国农业大学 食品科学与营养工程学院,北京,100083)
    3(昭通市农业科学院,云南 昭通,657099)
第一作者：硕士研究生(张甫生副教授为通信作者,E-mail:zfsswu@163.com)

收稿日期: 2023-08-06

  修回日期: 2023-09-14

  网络出版日期: 2024-10-10

基金资助

云南省院士专家工作站项目(202005AF150082);昭通市院士专家工作站项目(2021ZTYX01)

收起

Texture difference of bamboo shoots in pouches with different fruit pieces after ultra-high pressure and thermal processing

  • CHEN Dan ,
  • ZHENG Jiong ,
  • ZHANG Fusheng ,
  • DONG Li ,
  • HU Xiaosong ,
  • LI Zhou ,
  • HU Zuo
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
    3(Zhaotong Academy of Agricultural Sciences, Zhaotong 657099, China)

Received date: 2023-08-06

  Revised date: 2023-09-14

  Online published: 2024-10-10

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摘要

为了改善不同果块竹笋软罐头的质地及提高其食用品质,该文探究了超高压(ultra-high pressure, UHP)及热处理(thermal processing, TP)对半条状、丝状、片状及丁状等不同果块竹笋的硬度、汤汁黏度及pH、相对电导率、微观结构、纤维素及木质素含量、果胶含量及酯化度等影响。结果表明,经UHP和TP后,与热烫对照相比,半条状、丝状、片状、丁状果块硬度分别下降了3.2%、8.6%、14.7%、23.5%和37.4%、46.2%、52.4%、64.8%;加工后罐头汤汁黏度及pH随着果块体积的减小而升高,TP汤汁黏度远高于UHP;微观结构显示UHP后细胞排列更为紧密,而TP后细胞间隙增大,且TP电导率远高于UHP,果块越小加工后细胞破损越严重、电导率越大;与TP相比,UHP竹笋有更高的螯合性果胶(chelator soluble pectin, CSP)和碱溶性果胶(sodium carbonate soluble pectin, NSP)以及更低的水溶性果胶(water soluble pectin, WSP),果块越小加工后其CSP、NSP越低,WSP越高;UHP果胶酯化度显著低于TP,但不同果块之间酯化度无显著差异;UHP/TP后不同果块纤维素及木质素含量未产生显著变化。综上,加工后不同果块竹笋的质地保持效果由高到低依次为:半条状＞丝状＞片状＞丁状,且与TP相比,UHP能更好地保持竹笋质地。

关键词： 超高压; 热处理; 竹笋; 果块大小; 质地

本文引用格式

陈丹 , 郑炯 , 张甫生 , 董丽 , 胡小松 , 李周 , 胡祚 . 超高压及热处理后不同果块竹笋软罐头质地差异的研究[J]. 食品与发酵工业, 2024 , 50(17) : 318 -327 . DOI: 10.13995/j.cnki.11-1802/ts.036990

Abstract

To improve the texture and edible quality of bamboo shoots in pouches with different fruit pieces, the effects of ultra-high pressure (UHP) and thermal processing (TP) on the hardness, viscosity, and pH of soup, relative conductivity, microstructure, cellulose and lignin content, pectin content, and esterification degree of different fruit pieces, such as half-striped, filamentous, sliced and diced samples were investigated.Results showed that the hardness of half-striped, filamentous, sliced, and diced fruit pieces decreased by 3.2%, 8.6%, 14.7%, 23.5% and 37.4%, 46.2%, 52.4%, 64.8% after UHP and TP, respectively.The viscosity and pH of canned juice after processing increased with the decrease of the volume of fruit pieces, and the viscosity of TP juice was much higher than that of UHP.The microstructure showed that the cell arrangement was more compact after UHP, while the cell gap increased after TP, and the relative conductivity of TP was much higher than that of UHP, with the smaller the volume of the fruit pieces, the more serious the cell breakage and the larger the relative conductivity after processing.Compared with TP, UHP bamboo shoots had higher chelator soluble pectin (CSP) and sodium carbonate soluble pectin (NSP) and lower water soluble pectin (WSP).The smaller the size of the fruit pieces, the lower the CSP and NSP, and the higher the WSP.Cellulose and lignin contents of different fruit pieces did not change significantly after UHP/TP, and the esterification degree of UHP pectin was significantly lower than that of TP, and there was no significant difference in the esterification degree between different fruit pieces.In conclusion, the texture retention effect of bamboo shoots from different fruit pieces after processing was in the order of half-stripes > filaments > slices >dices, and UHP could better retain the texture of bamboo shoots compared with TP.

Key words： ultra-high pressure; thermal processing; bamboo shoots; fruit pieces size; texture

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